AGAVE SPIRITS
TEQUILA
CLASE AZUL REPOSADO | $29
Aged for 8 months in whiskey casks.
EL JIMADOR BLANCO | $6
Made with 100% hand-harvested blue Weber agave and double distilled with sparkling clarity.
ESPOLON BLANCO | $7
Meaning “Spur” in English, this tequila is becoming a go-to brand for margaritas and palomas.
ESPOLON REPOSADO | $7
Aged only in #2 level char American Oak barrels.
FORTALEZA BLANCO | $13
When it comes to tequila, it doesn’t get much better than Fortaleza. The batches vary seasonally as there are no additives and the agave is locally sourced. Dangerously drinkable.
FORTALEZA REPOSADO | $117
FORTALEZA ANEJO | $22
HERRADURA ANEJO | $10
LA GRITONA REPOSADO | $8
La Gritona Reposado Tequila is a subtle rested tequila distilled by Melly Barajas and her staff of women at her small distillery in Valle De Guadalupe, Jalisco. (NOM 1533). Agave plants are cultivated at the height of their sugar production, near the end of the life cycle. They are put into ovens within 24 hours of trimming. La Gritona is additive-free.
The reposado is very pale in it’s color for a tequila with an 8 month barrel rest. The same barrels over and over again to allow for them to become stripped of most of the residual oak, whiskey, and color. Aging is intended only to soften and round out the blanco tequila from which La Gritona is derived, not to introduce new notes. Every step of production takes place under one roof and our facility is overseen by a small staff of local women that work each process from start to finish. All of the agave remnants that are left over after production are given to local farmers to use as cattle feed. Bottles are hand blown with recycled Mexican glass in Zapopan, an hour away from the distillery.
MI CAMPO BLANCO | $7
In traditional tequila-making, cooked piñas are crushed by a tahona stone to release the juice needed for fermentation. Instead, they squeeze the piñas, carefully extracting the juice to avoid any trace of bitterness from the agave fibers. Before it is bottled, the tequila is rested in the same French oak used for aging wine, made by prestigious coopers who craft their barrels for Napa Valley winemakers.
OLMECA ALTOS BLANCO | $6
Started by bartenders and made to be mixed in a margarita. Have a few!
MEZCAL
DEL MAGUEY VIDA | $8
Hand-crafted alongside the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills.
OJO DE TIGRE JOVEN | $7
This is bright and easy-drinking. The term "Joven" on a mezcal label typically indicates that it is a young mezcal, meaning it has not been aged for an extended period in oak barrels. Joven mezcals often have a vibrant and robust agave flavor, with notes of smoke and earthiness.
SOTOL
Sotol is a distilled spirit that is native to northern Mexico, particularly the states of Chihuahua, Durango, and Coahuila. It is made from the Desert Spoon plant, scientifically known as Dasylirion wheeleri. Sotol is often compared to both mezcal and tequila, but it is distinct in terms of the plant used and its production methods. It is a traditional and culturally significant spirit in northern Mexico, where it has been produced for centuries.
ONO | 90 PROOF | $7
Sotol Ono is made from 100 % Dasylirion Cedrosanum. It is handcrafted in Aldama, Chihuahua by Gerardo Ruelas who is a third generation Maestro Sotolero, a central part of a family that has produced Sotol in the state of Chihuahua for generations.